Tuesday, September 24, 2013

Waffles with Strawberry Sauce

(originally made 2/2010)

Finally convinced Jake to have waffles for dinner again (poor kid went into overload when I got my new iron- lol), and I was excited to try this recipe.    I have to admit, I did not give the waffles the attention they deserved.   I was rushed for time and didn't feel like separating eggs and the whole "whip to peaks" deal.    They turned out good, but the final texture would have been better if I took the time.     I recommend making the Strawberry Sauce ahead, I didn't and was starving and ladled it on my waffles still pretty warm.    :)

All that being said, this was a big hit.   I love the OJ in the strawberry Sauce!   It's definitely something I would make again. 


* Exported from MasterCook *

                   Waffles with Fresh Strawberry Sauce (Emeril)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all purpose flour
  2                tsp  baking powder
     1/2           tsp  salt
  4              large  eggs -- separated
  2               Tbsp  sugar
  2               cups  whole milk -- used skim
     1/2         stick  unsalted butter -- melted
     1/2           tsp  vanilla extract
                        Nonstick cooking spray -- optional
                        Strawberry Syrup -- recipe follows

Preheat waffle iron according to the manufacturer’s instructions. Into a medium bowl, sift flour, baking powder and salt. In a separate bowl, beat together egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add milk, melted butter and vanilla extract; whisk to combine. Add flour mixture to egg-milk mixture and whisk just until blended. Do not overmix.
In a third bowl, beat egg whites with an electric mixer until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer’s instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter. Serve immediately with Strawberry Syrup spooned over the top of each waffle.

Fresh Strawberry Syrup
1 lb fresh strawberries, hulled and diced, or thawed frozen unsweetened strawberries (about 3 cups)
1 cup sugar
3 Tbsp fresh orange juice
1/2 tsp finely grated orange zest

In a medium saucepan, combine ingredients and bring to a boil. Lower heat and simmer until strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes. Remove from heat; let cool to room temperature before serving. If thinner syrup is desired, strain hot syrup through a fine mesh strainer into a clean container and let cool. Yield: 2 1/2 cups

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