A Sophisticated Breakfast
Wine-Poached Apple Waffles
In my wildest foodie dreams I open a breakfast joint where I serve omelets, deep-dish quiche, pancakes, baked goods and waffles. I love making waffles, and it has become a great Sunday morning tradition in our house. While my children prefer theirs plain with syrup, I pile on fruit compotes and add nuts or special flours to the mix. I took advantage of a recent weekend morning when the kids were at a sleepover by making special “grown-up” waffles for me and my hubby. They were: crisp yet tender, laced with cinnamon and wine-soaked apple chunks, and topped with white wine-poached apple slices and lemon balm-honey whipped cream. Heaven. My fantasy of opening a breakfast spot might have to wait—for now I relish the reality of eating fresh waffles in my own home.
RECIPE: Wine-Poached Apple Waffles
1 3/4 cup flour (I use a mix of unbleached white and whole-grain flour)
4 tsp baking powder
1 tsp sea salt
1 tsp ground cinnamon
3 tbsp granulated sugar (reserve 1 tbsp for the apple pieces)
1 tart apple, peeled, cored and diced
1 tbsp white wine
1/4 tsp vanilla
2 eggs, separated
1 1/4 cup buttermilk
1/2 cup regular milk
1/4 cup canola oil
Spray oil for waffle iron
Preheat waffle iron. Mix together flours, baking powder, salt, cinnamon and 2 tbsp sugar in a bowl and gently sift with a fork or a dry whisk; set aside. Meanwhile, place apple pieces in a small bowl and toss with white wine, vanilla and 1 tbsp of the sugar; set aside. Separate the eggs, leaving the yolks in a large mixing bowl. Whip the egg whites until stiff; set aside. Add milk and oil to the egg yolks and mix well. Pour the dry ingredients into the wet, stirring only until large lumps disappear. Gently fold egg whites into batter, until just incorporated. Fold in apple pieces. Prepare with wine-poached apples and lemon balm-honey whipped cream (see recipes below) and set aside, keeping apples warm and cream cold. Cook waffles per your waffle iron directions. Then top fresh, hot waffles with apples and whipped cream.
1 tbsp salted butter
2 tart apples, peeled, cored and sliced into 1/2-inch-thick slices
1/2 cup white wine
2 tbsp sugar
1 tsp vanilla
Melt butter in saucepan over medium heat. Sauté apple slices until they begin to soften, about 5 minutes. Add white wine, sugar and vanilla. Simmer partially covered over medium to medium-low heat until apples are stewed and juice is released, about 7 to10 minutes.
Lemon Balm-Honey Whipped Cream
1 pint whipping cream
5 large lemon balm sprigs, cleaned and dried
2 tbsp honey
Bruise the lemon balm sprigs and put them in a bowl with the whipping cream; cover and refrigerate for at least 1 hour and up to overnight. Remove sprigs, squeezing them to add the lemon balm essence. Add honey and whip to form soft peaks.