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Of all their delicious treats, the Belgian Waffles with Berry Compote and Whipped Cream are my berry favorite. Belgium Waffles and I go way back to my first taste at The 1964-65 World's Fair in New York. It was love at first bite! Who knows, my taste for travel and love of foodie adventures may have started back then. We visited the fair a few times that year and each time I pleaded with my parents for another one of those tasty Belgian Waffles.
In 1971 I traveled to Belgium on vacation and part of my touring plan wish list was to arrive on Monday so that I could wake up on Tuesday and say "If It's Tuesday, This Must Be Belgium" and to treat myself to a heaping plate of Belgian Waffles served with berries and cream and dusted with sugar. Both of my wishes came true on that trip:)
The first is fresh from the Disney Kitchens and involves beer and over-night storage. Making it an interesting combination I thought. The second is a classic recipe from The FoodNetwork courtesy of Emeril Lagasse. I think it's a more practical recipe for breakfast (sans beer;)
Belgian Waffles with Berry Compote and Whipped Cream
Serves 4 (makes 8 4×4-inch waffles)
Belgian Waffles
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon dry active yeast
1 1/2 cups water
1/2 cups milk
2 tablespoons beer
1 egg
1 tablespoon vanilla extract
1 stick butter, melted
Berry Compote
1 tablespoon cornstarch
1 tablespoon red wine
1/2 cup apple, orange, or cranberry juice
1/4 cup sugar
1 teaspoon fresh lemon juice
1 cup fresh blueberries
1 cup fresh blackberries
1 cup chopped fresh strawberries
1 cup fresh raspberries
For Belgian waffles:
1. Sift flour into a large bowl. Add sugar and yeast. Create a well in the center of mixture.
2. Add water, milk, beer, egg, and vanilla extract. Stir until mixture is just blended. (Don’t worry if there are lumps; they will dissolve as the batter rests overnight.) Add melted butter, and stir until just incorporated.
3. Refrigerate batter overnight.
4. Bring mixture to room temperature. Ladle waffle batter into a Belgian waffle maker; cook according to manufacturer’s instructions.
5. Serve warm with berry compote and whipped cream
For berry compote:
1. Combine cornstarch and red wine in a small bowl, stirring until cornstarch is dissolved. Set aside.
2. Combine fruit juice, sugar, and lemon juice in a small saucepan. Bring to a simmer. Add cornstarch mixture, blueberries, and blackberries.
3. Cook 1 to 2 minutes, until berries are softened and mixture is thickened. Add strawberries, stirring to combine. Remove from heat, and gently fold in raspberries. Serve warm over Belgian waffles.
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~~~~~~~~~~~Classic Belgian Waffles
Recipe courtesy Emeril Lagasse, 2003 Food Network
Ingredients
· 2 cups cake flour
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 4 large eggs, separated
· 2 tablespoons sugar
· 1/2 teaspoon vanilla extract
· 4 tablespoons unsalted butter, melted
· 2 cups milk
· non-stick cooking spray
Directions
Preheat the waffle iron according to the manufacturer's instructions.
In 1 medium bowl sift together flour, baking powder, and salt. Set aside.
In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.
Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.
In the third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix!
Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid.
Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.
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********My tastes have matured over the years... sort of. I'm not much of a fan of the movie, If It's Tuesday, This Must Be Belgium anymore. I am still a fan of Belgian and Mickey Waffles though.
