Having a family brunch? This waffle combination of orange zest, raspberries and bits of pecans guarantees a memorable meal! (While creating this endearing brunch, tell any hungry gremlin children they are eating dessert first. Then bribe them with raspberries or lots of bacon….)
I am using the Bakewell Cream waffle recipe from The New England Cupboard Cookbook which requires the extra step of folding egg whites into the batter at the very end. (Easy shortcut recipe below for those with less time.)
Bakewell Cream is a magical leavening agent that it poetry in unlocking the key to truly magic results. The result is a crisp buttery waffle that bursts of warm raspberry-ness with a gentle hint of orange. The pecans add a surprise crunch.
I like to top these waffles with elegant raspberry coulis which takes a whole five minutes to make before I start the waffle process.
To serve, I have been known to add a big dollop of vanilla scented whipped cream… just ’cause I like whipped cream on everything except oysters. And maple syrup works just fine in lieu of coulis.
Basic Waffle Recipe from The New England Cupboard Cookbook
1 and 1/2 c. sifted all purpose flour
2 tsp. Bakewell Cream or 2 1/2 tsp. baking powder and no soda
1 tsp. baking soda (scant)
1/2 tsp. salt
3 tbs. sugar ( if making a savory waffle, only use 1 tbs. sugar)
2 eggs, separated
1 and 1/4 c. milk
1/3 c. oil
1 tsp. vanilla plus opt. 1/2 tsp. either lemon or almond extract
2 tsp. orange zest, 3 tbsp. pecan bits
10 oz. fresh raspberries to scatter over batter in waffle iron. If using frozen add directly to batter.
Sift dry ingredients together on waxed paper. Beat egg whites until stiff, but not dry. Set aside. Beat egg yolks until fluffy, add milk, vanilla, oil, orange zest, pecan bits and dry ingredients beating slowly with mixer until blended, scraping bowl. Fold in beaten egg whites, folding over and under until blended.
Preheat waffle iron. Pour batter evenly over iron and bake until light brown.
Makes three four section waffles.
Simple Raspberry Coulis
About the great coulis debate. To thicken with cornstarch or stay au naturel? Seedless or not?
I like a little heft to coulis thus the slight amount of thickening.
I still want the intense berry taste without reducing the precious
raspberry juice all to hell and gone so somewhere in the middle, we meet.
1 12 oz. bag frozen raspberries or 2 c. fresh raspberries
1/4 c. orange juice
3/4 c. water
1/3 c. sugar or more depending on sweetness of berries
1 tsp. cornstarch
Combine cornstarch and sugar and add orange juice to make a slurry. Add
berries and water and heat while stirring to a soft boil. The mixture will thicken and become clear. Remove from heat and use either an immersion blender or a blender to break up raspberry seeds. At this point the mixture may be put through a wire sieve to remove the seed particles or left as is to use. Yields approximately 1 1/2 cups.
Try with the addition of Grand Marnier, Amaretto, or Framboise. Just a splash.
Coulis reigns. Which is why I seriously hoard it. Leftover coulis may be refrigerated.
Here is a shortcut recipe for harried meal making persons who need no additional putzing.
Quick Raspberry Orange Waffles With Pecan Bits
2 c. baking mix such as Bisquick
1 1/3 c. milk
2 tbs. oil
1 tbs. sugar
1 tsp vanilla extract
2 tsp. orange zest
10 oz. raspberries
3 tbs. pecan bits
Heat waffle iron and grease if necessary.
Mix all ingredients. Do not worry about small lumps. Pour batter evenly on waffle iron and bake five minutes or until steam escapes.
By now the hungry gremlin children may have robbed most of the bacon from the brunch table. So, for all of the blessed meal making persons out there with children. Take heart.
When aforementioned gremlins reach eighteen, you will get to know bacon
Anyway for the unencumbered, too much bacon is a bad fairy tale.