TOGETHER BREAKFAST INSPIRED BY STEVEN UNIVERSE

For the Basic Together Breakfast

Stack the waffles on a plate.

Top with maple syrup, popcorn, whipped cream, and strawberry.

Enjoy.

For the Yeasted Waffles

Combine flour, cornmeal, sugar, salt, and yeast in a large bowl. Whisk well to combine.\

In a smaller bowl, whisk together the eggs and vanilla.

Combine the milk and butter in a small saucepan. Heat until the butter is melted and the mixture has reached 110°F. Don’t worry if there are a few pieces of unmelted butter, just turn off the heat and allow the residual warmth of the milk to melt the last few pieces.

Add the warmed milk mixture to the dry ingredients and stir to combine.

Add the egg mixture and once again, stir to combine.

Cover the bowl with plastic wrap and let sit at room temperature for 1-2 hours or until the mixture has about doubled in volume.

Refrigerate the mixture overnight.

The next morning, preheat your waffle iron and the oven to 300°F.

Cook the waffles according to the manufacturer's guidelines, about 4-5 minutes on each side.

Transfer the cooked waffles onto a cooling rack set in a rimmed baking sheet. Place the tray into the preheated oven to keep them warm until ready to serve.

For the Maple Caramel Corn

Adapted from: NYTimes Cooking

Prepare a large rimmed baking sheet with parchment paper and preheat the oven to 300°F.

Heat coconut oil in a large pot on medium-high heat.

Add 2 or 3 kernels, once the kernels pop, add all the remaining kernels. Remove the pot from the heat, cover with a lid, and let sit for 30 seconds. Shake the pot if necessary to make sure all of the kernels come in contact with the hot oil. Return the pot to the heat and once you hear consistent popping, continuously shake the pot until all of the kernels have popped about 3 minutes. Transfer the popcorn to a large bowl.

Combine the maple syrup, water, butter, and brown sugar in a medium saucepot. Begin heating the mixture over medium-high heat and stir constantly until the butter is melted and the brown sugar is dissolved. Once the mixture is at a boil, stop stirring and continue cooking until the caramel reaches 240°F (115°C). Add in the baking powder and vanilla extract and mix until combined.

Quickly pour the caramel over the popcorn and fold the mixture with a heat-proof spatula until all the popcorn is coated in caramel.

Transfer the popcorn to the prepared baking sheet and spread it out into one even layer.

Bake the popcorn for 10 minutes, then rotate the pan. Continue baking for 15 minutes.

Remove the popcorn from the oven and let it cool in the baking sheet for 20-30 minutes before serving.

For the Whipped Cream

Combine all ingredients in the base of an iSi gourmet whip.

Screw on the top of the iSi whip fitted with a star tip.

Charge the chamber with one cartridge and shake the canister to distribute the gas.

Use immediately.

For the Alternative Whipped Cream

Combine all the ingredients in a medium bowl.

Using a hand blender, whisk the cream mixture to medium stiff peaks.

Reserve in the refrigerator until ready to use.

For the Gourmet Together Breakfast

Stack the yeasted waffles on the serving platter of your choice.

Top with a generous pour of maple syrup, a sprinkling of caramel popcorn, a dollop of whipped cream, and finally, garnish with the strawberry.

Enjoy.

For the Cheddar Cheese Popcorn

Combine salt and cheddar cheese powder in a small bowl.

Heat coconut oil in a large pot on medium-high heat.

Add 2 or 3 kernels, once the kernels pop, add all the remaining kernels. Remove the pot from the heat, cover with a lid, and let sit for 30 seconds. Shake the pot if necessary to make sure all of the kernels come in contact with the hot oil. Return the pot to the heat and once you hear consistent popping, continuously shake the pot until all of the kernels have popped about 3 minutes. Transfer the popcorn to a large bowl.

Quickly pour the cheese powder over the freshly popped popcorn and toss to combine.

Serve alone or mix together with caramel corn.