WAFFLES:
2 cups buttermilk
2 cups heavy cream
12 ounces unsalted butter, melted
1/2 cup natural red food coloring
4 eggs
4 cups all-purpose flour
1 1/2 cups cake flour
1 1/2 cups sugar
3/4 cup Dutch process cocoa powder
1/2 cup cornmeal
1 tablespoons baking powder
CHERRY CREAM CHEESE MOUSSE:
8 ounces softened cream cheese
1/4 cup powdered sugar
1 tablespoon vanilla extract
Zest of 1 orange
BOURBON MOLASSES CHERRY COMPOTE:
2 cups dried cherries (or fresh when in season)
1 cup molasses
1/4 cup bourbon
Pinch salt
Toasted pecans, for garnish
Powdered sugar, for garnish
For the waffles: Whisk together the buttermilk, cream, butter, food coloring and eggs in a large bowl. Mix together the flours, sugar, cocoa, cornmeal and baking powder in another bowl. Mix the dry ingredients into the wet ingredients in thirds, stirring just until incorporated. Do not over-mix. Let rest, covered with plastic wrap, overnight in the refrigerator.
For the cream cheese mousse: Mix together the cream cheese, sugar, vanilla and orange zest using a mixer until smooth and creamy.
For the compote: Combine the cherries, molasses, bourbon and salt in a saucepan and heat until the cherries are softened. Serve warm like a chunky syrup.
Fire up the waffle iron and get cooking. Pour the batter onto the hot waffle iron and cook to desired doneness. Garnish with bourbon cherry compote, cream cheese mousse, toasted pecans and powdered sugar.