BOURBON STOUT YAM WAFFLES
If you like the darkness of Stout beer (I use Guinness) and bourbon together, here is the breakfast for you. Actually, the alcohol cooks off and just the interesting blend of sweet potatoes, bourbon and stout comes through. Great use for leftover sweet potatoes. Be sure to drench these in good quality maple syrup.
Provided by mary winecoff
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sift together the flour, baking powder and salt.
- Beat the egg yolks and mix them with the milk, stout, bourbon, yams, melted butter and spices.
- Beat the egg whites until they form soft peaks and fold them into the batter.
- Cook like ordinary waffles, following your waffle iron instructions.
- Pour on maple syrup.
CHICKEN AND WAFFLES WITH BOURBON BUTTER-GLAZED FRUIT
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the waffles: Preheat the oven to 250 degrees F.
- Sift together the flour, cornmeal, granulated sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine the buttermilk, melted butter (can be melted quickly in the microwave), and then the eggs. Gradually whisk the wet ingredients into the dry until the batter is just mixed and not clumpy.
- Heat a waffle iron to medium heat, spray the iron well with nonstick cooking spray and add 6 ounces of batter. Cook according to the manufacturer's instructions. Transfer the cooked waffles to the oven to keep warm until ready to serve. Repeat with the remaining batter.
- For the chicken: Remove all the meat from the bones of the chickens. In a large saute pan or skillet, toss the pulled chicken in enough of BBQ sauce to coat. Add 1/3 cup water, a pinch of salt and simmer over medium heat until the chicken is warmed through.
- For the bourbon butter: Melt the butter in a heavy-bottomed saucepan over low heat. Whisk in the brown sugar to form a thick paste. Gradually pour in the bourbon, whisking vigorously, and then remove from the heat. Stir in the vanilla and allow to cool to room temperature. If not using immediately, pour into a jar with a tight-fitting lid and refrigerate up to 2 weeks; bring to room temperature before using.
- In a medium saute pan, coat the fruit with enough bourbon butter to cover. Simmer over low heat until the fruit starts to sizzle and release sugars. You can also put the pan in a hot oven for 5 to 10 minutes until the same reaction occurs.
- To serve, quarter the waffles and shingle them along the side of a plate. Place the BBQ pulled chicken in the center of the plate and spoon the bourbon-glazed fruit over both. Top with some toasted pecans and small pieces of goat cheese, for garnish, if desired.
BELGIAN WAFFLES WITH HOMEMADE CINNAMON SUGAR BUTTER AND SAUTEED CIDER APPLES
Provided by Bobby Flay
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the waffles: Preheat your waffle iron and brush the grate with butter. Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl.
- Whisk together the eggs, melted butter and buttermilk in a small bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Set the batter aside at room temperature for 20 minutes. Cook the waffles according the manufacturer's directions until golden brown. Remove to a baking rack. Cut or tear each waffle into quarters. Top each quarter with some of the cinnamon sugar butter and sauteed apples.
- For the sauteed apples: Combine the apple cider, light brown sugar, and cinnamon sticks in a large saute pan over high heat and boil until reduced by half and thickened to a syrup.
- Remove the cinnamon stick, whisk in the butter and add the apples and cook until soft and caramelized. Set aside.
- For the homemade cinnamon sugar butter: Combine the heavy cream and salt in a stand mixer fitted with the whisk attachment and beat until it becomes butter. Combine the sugar and cinnamon in a small bowl and fold into the butter. Scrape into a bowl. (Yield: 1 cup)
EMMA'S BELGIAN WAFFLES
These waffles taste wonderful, but are simple to make and include self-rising flour instead of yeast.
Provided by Chef Emma
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
- In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 57.2 g, Cholesterol 115.5 mg, Fat 19 g, Fiber 1.5 g, Protein 10.6 g, SaturatedFat 11.4 g, Sodium 1278.7 mg, Sugar 14.6 g
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