Saturday, August 16, 2008

Battered

This morning, I made waffles, using a recipe I found in Food and Wine magazine. Not bad. I think I'd have liked it a bit sweeter, so if I make it again (its a little bit of work, and hey, the just-add-water mix works just fine), I'll either up the amount of sugar or put the chocolate chips in. Or, since I didn't make the chocolate sauce, or do the bit with the confectioners sugar, I could do that.

Classic Belgian Waffles

* 1 1/2 teaspoons active dry yeast
* 1 cup warm water
* 3 cups all-purpose flour
* 1/2 teaspoon salt
* 1 cup whole milk
* 1 stick unsalted butter, melted
* 2 large eggs, separated
* 1/2 teaspoon pure vanilla extract
* Confectioners’ sugar, for dusting
* Belgian Chocolate-Fudge Sauce, for serving

1. In a small bowl, dissolve the yeast in the water. In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, milk, butter, egg yolks and vanilla until smooth.
2. In a medium bowl, beat the egg whites until soft peaks form. Fold them into the batter and let stand for 20 minutes.
3. Preheat the oven to 225°. Heat and grease a waffle iron. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 6 minutes. Transfer the waffles to the oven. Repeat with the remaining batter. Dust the waffles with confectioners’ sugar, drizzle with the Belgian Chocolate-Fudge Sauce and serve.

Belgian Chocolate-Fudge Sauce


* 1 cup heavy cream
* 10 ounces bittersweet chocolate, chopped
* 2 tablespoons confectioners’ sugar
*

1. In a saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Let stand for 2 minutes, then stir until the chocolate is melted. Add the confectioners’ sugar and whisk until smooth.

2 comments:

Golightly said...

Yummy, I'm going to have to try this recipe!

Cerulean Bill said...

We found that three quarters of a cup was just shy of two waffles, so we ended up with enough batter for about six more. Stop by!