Yeast Waffle With Fresh Strawberry Rum Syrup Food

YEAST WAFFLE WITH FRESH STRAWBERRY RUM SYRUP

Steps:

• 1. STRAWBERRY RUM SYRUP: Clean, hull, and puree strawberries in a food processor. Set aside.
• 2. In a medium sized saucepan over medium high heat boil the water and sugar until clear.
• 3. Add lemon zest, rum, and salt to pureed strawberries.
• 4. Add the pureed strawberries into the saucepan.
• 5. Bring to a boil and then lower the temperature until the mixture is at a high simmer. Cook for 15 minutes stirring occasionally. Syrup will thicken more as it cools.
• 6. Cool slightly.
• 7. YEAST RAISED WAFFLES: Please follow directions in the order of steps: Whisk together in a bowl 1 packet active dry yeast and 1/4 cup warm milk. Let stand until the yeast is dissolved, about five minutes.
• 8. As you wait... Whisk together in a LARGE (this is a large recipe that rises a lot!) bowl 3 egg yolks, 1/4 cup lukewarm milk, and the melted butter.
• 9. Whisk in the yeast mixture along with sugar, salt, and vanilla.
• 10. Whisk a few more strokes together.
• 11. Gradually alternating the flour and the 2 1/4 cup of lukewarm milk, adding a little at a time into the yeast mixture.
• 12. Continue to alternate the flour and warm milk until all are blended and mixed well.
• 13. Finally, beat egg whites (using Kitchen Aid or on electric mixer set on high) until soft peaks form then fold into the batter.
• 14. Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
• 15. Stir to deflate the batter. Preheat your waffle iron maker on medium to high heat.
• 16. Spread the batter evenly across the iron, to within 1/4" of the edge of the grids, using the back of a metal spatula, wooden spoon or ladle.
• 17. Close the lid and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200 degree F oven while you finish cooking the rest.
• 18. Pour syrup over cooked waffles. Cover leftover syrup and store in the refrigerator.

YEAST WAFFLES

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
• The next morning, stir beaten eggs and baking soda into the batter; beat well.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

WAFFLES WITH FRESH STRAWBERRY SYRUP

Steps:

• Preheat a waffle iron according to the manufacturer's instructions. Into a medium bowl, sift the flour, baking powder, and salt.
• In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
• Serve immediately with Strawberry Syrup spooned over the top of each waffle.
• In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
• Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.)

WAFFLES WITH FRESH STRAWBERRY SYRUP - EMERIL LAGASSE

Steps:

• Preheat a waffle iron according to the manufacturer's instructions.
• Into a medium bowl, sift the flour, baking powder, and salt.
• In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix.
• In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
• Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix.
• Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
• Serve immediately with Strawberry Syrup spooned over the top of each waffle.
• Fresh Strawberry Syrup: In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
• Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.).

RAISED YEAST WAFFLES

Steps:

• Dissolve yeast and sugar in warm water; let stand 5 minutes. Beat in milk, eggs and butter. In another bowl, combine flour, salt and baking soda; stir into yeast mixture just until combined. Cover and let rise in a warm place until doubled, about 45 minutes. Stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

BELGIAN-STYLE YEAST WAFFLES FROM KAF

Steps:

• Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
• Stir to combine; it's OK if the mixture isn't perfectly smooth.
• Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
• Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.
• Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.

BANANA-PECAN WAFFLES WITH RUM RAISIN SYRUP

Steps:

• Soak the raisins in rum for 30 minutes.
• In a small saucepan bring to a simmer the maple syrup.
• Add raisins and rum.
• Stir and keep warm.
• Sift together the flour, baking powder, baking soda, salt and brown sugar into a large bowl.
• In another bowl beat the egg yolks.
• Add buttermilk, butter and banana puree.
• Stir in the dry ingredients just until moistened.
• In a separate mixing bowl whip the egg whites until stiff peaks form.
• Fold egg whites into batter.
• Pour onto a hot waffle iron and cook until golden brown, about 4-5 minutes, Serve with warm rum-raisin syrup.