Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [22]
To store: Transfer to a glass or plastic container, cover, and refrigerate for up to 2 weeks; reheat in a small saucepan or in the microwave before serving.
II. Blueberry Maple Syrup
Makes about 3 cups
1 tablespoon unsalted butter
1 cup fresh blueberries
2 cups maple syrup
Melt the butter in a medium saucepan set over medium-low heat. Add the blueberries; cook, stirring occasionally, just until they start to break down, about 2 minutes.
Remove the pan from the heat and stir in the maple syrup until the simmering stops. Cover and set aside off the heat for 20 minutes before serving.
To store: Transfer to a glass or plastic container, cover, and refrigerate for up to 3 days; reheat in a small saucepan or in the microwave before serving.
III. Walnut Butter Rum Maple Syrup
Makes a little over 3 cups
2 tablespoons unsalted butter
1 cup chopped walnut pieces
2 cups maple syrup
2 tablespoons dark rum, such as Myers’s
Melt the butter in a medium saucepan over medium-low heat; add the walnut pieces. Cook, stirring often, until lightly toasted, about 2 minutes.
Stir in the maple syrup and remove the pan from the heat. Stir in the rum, cover, and set aside off the heat for 15 minutes before serving.
To store: Place in a glass or plastic container, cover, and refrigerate for up to 2 weeks; rewarm in a saucepan or in the microwave before serving.
Whole Wheat Banana Waffles
Whole wheat waffles can get heavy, but these are lightened up with mashed bananas. Makes eight 8-inch waffles
Canola oil, vegetable oil, or nonstick spray, for greasing the waffle iron
2 large eggs
2 ripe bananas, finely diced
1 cup milk (regular, low-fat, or fat-free)
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
Lightly oil or spray a waffle iron, then preheat it according to the manufacturer’s instructions.
Whisk the eggs, bananas, milk, oil, and vanilla in a medium bowl until the eggs are lightly beaten; set aside.
Stir both flours, the sugar, baking powder, cinnamon, and salt in a large bowl. Use a fork to stir in the egg mixture just until a slightly grainy but thick batter forms (see Note).
Place about ½ cup batter in the heated waffle iron or as much batter as is indicated by the manufacturer’s instructions. Close the iron and cook as directed until browned. You can place the cooked waffles on a large baking sheet in a preheated 225°F oven to keep warm until you’ve made all of them.
Note: Alternatively, place all the ingredients in a food processor fitted with the chopping blade; pulse several times to blend, then scrape down the sides of the bowl and process until fairly smooth. This method will give you a smoother batter, without any banana “lumps” in it.
Honey Wheat Waffles: Reduce the sugar to 1 tablespoon; whisk 2 tablespoons honey into the wet ingredients with the eggs.
Whole Wheat Peach Waffles: Omit the bananas and use 2 ripe medium peaches, peeled, pitted, and finely diced. (Do not use the food processor method to make the batter.)
Whole Wheat Banana Nut Waffles: Stir ½ cup chopped toasted pecan or walnut pieces into the dry ingredients with the flour. (Do not use the food processor method to make the batter.)
Oat Waffles
Soaking the oats in advance makes exceptionally creamy waffles. Makes six 8-inch waffles
1½ cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking soda
½ teaspoon salt
¾ cup regular or low-fat buttermilk (do not use fat-free)
½ cup rolled oats (do not use quick-cooking or steel-cut)
2 large eggs, lightly beaten
¾ cup milk (regular, low-fat, or fat-free)
¼ cup canola oil, plus additional for greasing the waffle iron
1 teaspoon vanilla extract
Whisk the flour, sugar, baking soda, and salt together in a large bowl; set aside.