Wednesday, December 9, 2015

Holiday Waffle Recipe from "Cake Bible's" Rose Levy Beranbaum

Brighten your holidays and delight palettes year round with this delicious and colorful burst of flavor that can be served for breakfast or dessert. These scrumptious waffles fill the air with a mouth-water and aromatic orange essence as bake and soon become a visual taste sensation when served with the “burst of cranberry topping.”


Great meals are eagerly anticipated during the holiday season and “Cake Bible” and “Bread Bible” Cookbook Author Rose Levy Beranbaum’s “Orange Waffles with Burst of Cranberry Topping” are sure to impress. Says Beranbaum “these are the most ethereal waffles ever, I highly recommend sharing them with family and friends!”


Burst of Cranberry Topping
(includes weight measurements for key ingredients)

  • 1 cup                water (8 fluid oz.) 
  • 1 ½ cups            sugar (10.6 oz.) 
  • 3 tbsps.            Cornstarch (1 oz.) 
  • 4 cups              fresh (or thawed frozen) cranberries (400 grams)

In a medium saucepan, stir together the water, sugar, cornstarch, and cranberries. Bring the mixture to a boil over medium heat, stirring constantly. Stop stirring, reduce the heat, and simmer for 1 minute, swirling the pan occasionally. The mixture will be thickened but pourable. Keep it warm or reheat it before serving.  


Orange Waffles: (Serves 4)

  • 8 tbsp.  unsalted butter, softened (4 oz.) 
  • 2 cups  cake flour (lightly spooned into cup and leveled off) (8 oz.) 
  • 4 tsps. Baking powder 
  • ¼ tsp.   salt 
  • 1 Tbsp. orange zest 
  • 2  large eggs (3 fluid oz.)
  • 1 cup    buttermilk (8 fluid ounces)
  •  1 cup    whole milk (8 fluid ounces) 

In a small saucepan over low heat, or microwave safe container, melt the butter. Allow it to cool to room temperature. In a large bowl whisk the flour, baking powder, salt, and orange zest until evenly blended. In a medium bowl, whisk eggs, buttermilk, and whole milk until well blended. Add this mix, to the flour mixture and mix with a fork just until all the flour is moistened. Stir in the butter just until evenly blended. The batter should be lumpy. Use batter immediately after preparation. Baking for three minutes (or when steam emitted from plates has largely dissipated).  Cook the waffles and remove them to the oven racks to keep warm until serving. Serve with hot cranberry topping. Of note, these waffles freeze perfectly and reheat in just a few minutes in a toaster or oven preheated to 300˚F.

Rose Levy Beranbaum is the author of nine cookbooks including her recent “Rose’s Heavenly Cakes.” She is a contributor to many national publications including the Washington Post and is also a contributing editor to Food Arts Magazine. Rose is host of the PBS show "Baking Magic with Rose." She is also a kitchen equipment designer and has her own product line. Visit here at www.realbakingwithrose.com.

No comments: