Lemon Ricotta Cornmeal Waffles Food

WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM

Waffles with Blueberry Compote and Lemon Ricotta Cream image

Provided by Bobby Flay

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 cup part-skim ricotta
1 tablespoon confectioners' sugar
1 teaspoon grated lemon zest, plus more for garnish
1 teaspoon fresh lemon juice
1 pint fresh blueberries, or 1 pound frozen blueberries, thawed
2 tablespoons honey or pure maple syrup
1 teaspoon fresh lemon juice
1 cup spelt flour
1 cup whole-wheat flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon fine sea salt
2 cups low-fat buttermilk
5 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon finely grated lemon zest
Nonstick cooking spray

Steps:

Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.

LEMON-RICOTTA CORNMEAL WAFFLES

Lemon-Ricotta Cornmeal Waffles image

Slightly dense waffles with a hint of lemon flavor and ricotta cheese for richness. If you like corn muffins, I think you will like these. Pairs well with fresh berries.

Provided by Kim's Cooking Now

Categories 100+ Breakfast and Brunch Recipes Waffle Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
½ cup cornmeal
¼ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup half-and-half
½ cup ricotta cheese
2 large eggs
2 tablespoons melted butter
1 teaspoon lemon extract
cooking spray

Steps:

Preheat a waffle iron according to manufacturer's instructions.
Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

Nutrition Facts : Calories 406.1 calories, Carbohydrate 52.2 g, Cholesterol 133.9 mg, Fat 16.6 g, Fiber 2 g, Protein 12.3 g, SaturatedFat 9.2 g, Sodium 622.6 mg, Sugar 13 g

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