Savory Cheddar Waffles Food

SAVORY WAFFLES SIX WAYS

Steps:

• Start with recipe for Top Notch Waffles:
• Whisk 2 cups flour, 1/4 cup confectioners' sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a large bowl. Whisk 1 1/2 cups milk, 1 1/2 sticks cooled melted butter and 2 eggs in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.) Preheat a waffle iron; lightly brush with butter, then fill with batter three-quarters full and cook until the waffles are golden and crisp.
• Sesame, Scallion and Sausage
• Add 1 bunch thinly sliced scallions, 3 thinly sliced dried Chinese sausages and 2 teaspoons each toasted sesame oil, sesame seeds and grated ginger to the batter. Top the waffles with a fried egg.
• Smoked Salmon and Chives
• Reduce the milk to 1 1/4 cups and add 1/2 cup sour cream. Add 4 ounces chopped smoked salmon, 1/4 cup minced chives and 2 tablespoons chopped tarragon to the batter. Top the waffles with more sour cream and chives.
• Bacon and Almond
• Add 8 chopped cooked bacon slices, 1/2 cup finely chopped marcona almonds and 2 teaspoons each ancho chile powder and chopped thyme to the batter. Top the waffles with maple syrup.
• Goat Cheese and Kale
• Add 4 ounces crumbled goat cheese, 1 cup finely chopped kale, 2 tablespoons chopped mixed herbs (parsley, basil and dill), 1 teaspoon grated lemon zest and 1/4 teaspoon cayenne pepper to the batter. Top the waffles with arugula salad.
• Chili Cornbread
• Replace 1 cup of the flour with cornmeal. Add 1 cup each thawed frozen fire-roasted corn and shredded pepper jack cheese, 1/4 cup chopped cilantro and 1 minced seeded jalapeno to the batter. Top the waffles with honey and hot sauce.
• Salami-Provolone
• Add 1/2 cup each shredded provolone and grated parmesan, 2 ounces finely chopped salami and 1 teaspoon pepper to the batter. Top the waffles with ricotta and olive oil.

CHEF CAPON'S CHEDDAR BACON WAFFLES

Steps:

• Preheat your waffle iron. Mine only has one setting anyway, but you want the iron to be pretty hot.
• Preheat the oven to 200 degrees F.
• In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside.
• In another bowl, whisk to combine the egg yolks, milk, and butter. Set aside.
• In a large (and very clean) bowl, use a hand mixer to whip the egg whites to soft peaks.
• Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, bacon, cheese, and scallions to the bowl, and gently fold them in until combined.
• Portion the batter into your waffle iron (the amount will vary by waffle iron, but I use about one cup per waffle), and cook for approximately 5 minutes, until golden brown.
• When the waffle has finished cooking, place directly on the wire rack in the oven, to let the steam escape. Finish cooking the remaining waffles, and enjoy!

SAVORY CHEDDAR CHIVE CORNMEAL WAFFLES

Steps:

• Combine flour, cornmeal, sugar (if using), baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Stir in cheese and chives. Mix in milk, eggs, and oil. Add hot sauce, rosemary, garlic, parsley, and Old Bay seasoning to your preference.
• Pour 2 cups of batter onto large (4 square) Belgian Waffle Maker, less for smaller makers.
• For best results, serve immediately.
• Alternately: keep warm in a 200 degree oven. Cool to room temperature before storing in an airtight container or freezing.