Friday, May 9, 2014

Brown Sugar Waffles with Warm Berry Compote and Maple Whipped Cream

I am trying to be tough.

I really am.

But I am the first to admit that I am a big baby at times. Especially when it comes to my kids.

This year is the first year that I am not doing anything with either of my children for Mother's Day *sniffle*

They both have significant others now, so that makes a lot of Mom's to keep happy on Mother's Day. Couple that with the fact that my son and his girlfriend work nights, and my daughter's girlfriend's family lives quite a ways away.

Soooooo it became kind of a rock, paper, scissors thing when the decision was made as to what Mom's house they were going to. Guess which Mom lost? *sigh*

I know they can't be two places at once, and that I can't always have things my way (no matter how much I think I should). I mean, I am an only child. I never learned how to share!

But I am a lucky Mom. I get to spend time with my kids when I want to.

They usually come over for dinner several times a month, and every once in a while I will get the random phone call, "Hey Mom, you want to hang out today?".

Just this past Monday my son called me bright and early to see if I wanted to go out to breakfast with him.


His girlfriend and I have "girls days" and my daughter loves to come hang out and watch Disney movies with me.

Then there are the random text messages I get,

"I just want to tell you how much I love you and am so happy to be your son."

"You're not just my Mom, you are my best friend!"

Aaawwww, they can bring me to tears every time!

I guess I don't really need a certain day to celebrate being a Mom. My kiddos make me feel loved and appreciated every day of the year!

But, if you are looking for something to make for your Mom on Mother's Day, or a dish you would like made for you, give this a try. The warm berries, with the crispy waffles and maple whipped cream? Oh my goodness, heaven on a plate!! Add a glass of champagne (or three) and it is the perfect start to a special day.

Brown Sugar Waffles with Warm Berry Compote and Maple Whipped Cream  

For the Maple Whipped Cream:
1 cup cold whipping cream
4 tablespoons cold maple syrup, Grade B if possible

For the Warm Berry Compote:
2 cups fresh orange juice
4 tablespoon cornstarch
½ cup honey
¼ cup sugar
6 cups frozen mixed berries
Kosher salt
Fresh mint, thinly sliced for garnish

For the Waffles:
2 cups all-purpose flour
1/4 teaspoon salt
3 1/2 teaspoons baking powder
2 eggs, separated
1 1/2 cups milk
1 cup butter, melted and cooled
3/4 cup brown sugar
1 teaspoon vanilla extract
Non-stick cooking spray

Place the mixing bowl and beaters for the whipped cream in the refrigerator until chilled. In a medium bowl, beat whipped cream until soft peaks form; add maple syrup and beat until firm. Refrigerate until needed

Meanwhile begin the compote by combining the cornstarch with 3 tablespoons of the orange juice in a small bowl. Set aside.

Combine remaining orange juice, honey and sugar in a medium-size sauce pan over medium-high heat. Bring to a boil, then reduce to a constant simmer and cook, uncovered, for 10 minutes.

Add frozen berries and return to a boil. Cook for 1 minute, then slowly add cornstarch mixture and cook, stirring continuously until compote is thick and glossy 1-2 minutes. Add a pinch of kosher salt. Stir to combine. Taste and add a bit more honey, if needed. Reduce heat to low.

In a bowl, whisk together the flour, baking powder and salt. In another bowl, whisk together the egg yolks, milk, melted butter, sugar, and vanilla extract. Whisk until all of the brown sugar breaks down and is no longer lumpy.

Beat the egg whites in the bowl of a standing mixer until stiff peaks form. Gently fold them into the wet mixture making sure to not over mix and deflate the egg whites.

Pour the wet mixture over the dry mixture and stir until just combined. Allow to sit for five minutes.

Meanwhile, heat your waffle iron. Spray with non-stick spray and ladle enough batter to cover three-quarters of the surface. Cook until your desired doneness.

To serve, layer waffles and berry compote. Top with maple whipped cream and fresh mint.

This recipe yields quite a few waffles. To store the leftover waffles, wrap them in wax paper and aluminum foil and place them in a freezer bag inside the freezer. To reheat, toast them into the toaster, or if you prefer them on the softer side, microwave them for 15-20 seconds.


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