|Raised Gingerbread Waffles with Whipped Eggnog and Chef Jane's Eggnog|
You can choose to prepare the batter for these waffles and cook it after an hour, but I prefer to let the batter rest overnight in the fridge, where it develops a real yeasty and rich depth of flavour. Some are not fond of this "yeasty/fermented" sourdough flavour. If you think you might fall into this camp, add 1-1/2 teaspoons of baking powder to the recipe (in addition to the yeast), and cook after just a 60-minute rest, and do not refrigerate overnight.
I served these crispy, tender waffles with eggnog whipped cream as I suggested here with a light dusting of freshly grated nutmeg or cocoa. If you keep in mind that eggnog does not whip to stiff peaks, and you may need to add extra whipped cream to give it that volume you desire, you will be a happy camper. It is the flavour you are after. As a final touch, drizzle your waffles with caramel or chocolate sauce or maple syrup if you wish.
For liquid refreshment make the delicious eggnog below from the pastry chef at Mission Hill Winery. I loved the fact that it was cooked on the stove if you have a fear of uncooked eggs. If having eggnog for breakfast I will leave it to your own discretion to add rum or not…needless to say it is 5:00 somewhere.
One last thing. Sharing this space with me over all of these years has brought me immense joy. I am humbled that you still come by to read, share, cook and encourage. I hope that you and your loved ones have an excellent holiday season. Cook something new. Eat something amazing and love every moment of it. Merry Christmas, Feliz Navidad, Buon Natale. No matter how you choose to celebrate we hope you are sharing a hearty breakfast such as this with family and/or friends.
**Raised Gingerbread Waffles with Whipped Eggnog**
from the Kitchen of More Than Burnt Toast
from the Kitchen of More Than Burnt Toast
1 1/2 cups lukewarm milk
6 tablespoons butter, melted
2 to 3 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon unsulfured molasses
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons instant yeast
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
1/4 teaspoon salt
Chef Jane Copeland's Eggnog
(from Mission Hill Winery)
1 litre homogenized milk
250 grams granulated sugar
12 egg yolks
250 mL whipping cream
1 teaspoon nutmeg (preferably freshly grated)
(For eggnog whipped cream an additional cup of heavy whipping cream; for eggnog dark rum to taste)
To make the waffles: In a medium bowl or measuring cup, heat the milk to lukewarm. Stir the butter into the milk until incorporated. Add the eggs, whisking lightly. Stir in the molasses, maple syrup, and vanilla extract; set aside.
In a large bowl, or the bowl of a standing mixer with the dough hook attached, combine the flour, yeast, ginger, cinnamon, nutmeg, cloves, and salt. With the mixer on low speed, slowly add the warm milk mixture in a slow steady stream. Increase speed to medium and mix until the dough barely sticks to the bowl, about 7 to 8 minutes, scraping the sides as necessary. Cover, and allow to rise until doubled in size, about 1 hour.
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 whipped eggnog cream.
Yield: about 4 Belgian-style (deep-pocket) 7" round waffles.
To Make Eggnog: Prepare an ice bath and a fine mesh strainer. In a medium saucepan, heat milk over medium heat.
In a large mixing bowl , combine egg yolks and sugar.
Whisking constantly, slowly temper warm milk into egg yolk mixture, return to pan and cook over medium low heat until the mixture is thick enough to coat the back of a wooden spoon. Remove from heat and immediately strain into a bowl set over the ice bath to stop the cooking process.
One fully cooked, add nutmeg and chill in refrigerator. Serve mixed with rum and topped by additional nutmeg if desired.
NOTE: To make eggnog whipped cream measure 1 cup of eggnog. Add 1 cup of whipping cream and whip until you have soft peaks in your stand mixer.
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