Champagne Waffles and Glaze
In all honesty, I’m doing a Valentine’s post because I wanted to make these champagne waffles and glaze. The champagne felt a little fancy for a regular week and not really thematically consistent with the Superbowl, so let’s celebrate love with some sugary carbs and bubbly. This recipe is based on Handle the Heat’s champagne doughnuts.
Before I get into the waffles, I want to say how much I enjoy Handle the Heat. I love this blog because Tessa gets geeky with her recipes, often experimenting and tweaking the ingredients until she lands on a recipe she’s happy with, explaining how baking science impacts the final product, like in this ultimate guide to chocolate chip cookies (one of my goals in life is to learn how to bake my perfect chocolate chip cookie). The first Handle the Heat recipe I tried was Tessa’s ‘best ever’ pie crust. Whenever a food blogger claims something as the best ever, I’m immediately dubious and then I think, “Oh reaaaallly?”. I think it’s from many years of pinterest fails. Also, as someone who doesn’t really enjoy pies (with the exception of my love for pumpkin and tourtière) I’ve never felt compelled to master pie crust. After seeing how Tessa tested different ingredients like vodka, butter or shortening, and sour cream and the difference each made to the crust, I was willing to try her recipe. I still have some work to do to master my technique but this recipe really gave me a good foundation of how to make and work with pie crust.
Anyway…onto these champagne waffles! I used the classic scratch batter waffle recipe and simply replaced half the milk with bubbles. There’s just something so fancy and romantic about bubbles. Just as romantic as waffles for brunch. One gesture that I've always loved is sharing a meal together. I feel like I’m always hungry so I love it all – take out, ramen, grilled cheese, a quick drive by my desk to drop off a snack, or something more involved, it’s all guaranteed ways to my heart. This year it was chocolate sheet cake that read, “meh, you’re okay” and my favourite greasy Chinese food. But only after I got an intense half-marathon running plan from my physio. I'll be running my 6th and 7th half marathons this summer and these champagne waffles and that dinner definitely helped me wrap my head around all the training I'll be doing. Maybe these waffles and another cake will make another appearance when I celebrate crushing my sub 1:50 half-marathon goal.
Regardless of what day it is, I hope you all got to spend time doing something you love, eating food you love, being with those who make you feel loved, or sharing love.
Makes approximately 8 waffles.
Champagne scratch batter waffle:
1 cup all-purpose flour
1 cup cake and pastry flour
1/4 cup granulated sugar
1/4 cup pearl sugar
1/4 tsp. kosher salt
3 tsp. Baking Powder
2 large Eggs (egg whites and yolks separated)
1 cup buttermilk
1/4 cup milk
1/4 dry champagne (I used prosecco)
1 cup unsalted butter (melted)
1 tsp. pure vanilla extract
Glaze (from Handle the Heat)
2 1/4 cups (281 grams) powdered sugar, sifted
1/4 teaspoon fine salt
3 tbsp. milk
1 tsp. vanilla extract
3 tbsp. dry champagne
Silver or gold sprinkles or edible glitter
Make the waffles:
Preheat waffle iron and spray or brush with coconut or grapeseed oil.
Place flour (sifted), sugar, baking powder and salt into a large mixing bowl, stir to combine.
Place egg whites into a medium mixing bowl, whisk continuously until stiff peaks form.
Place buttermilk, milk, champagne, melted butter, vanilla and egg yolks into a large bowl, whisk to combine then slowly stir into dry ingredients. Once combined, fold in egg whites until just combined - do not over mix.
Sprinkle about half of the pearl sugar over the surface of the batter and mix the top gently.
Scoop some batter and place into center of waffle iron, close lid and let cook until golden brown and crisp, about 4-5 minutes depending on your waffle iron. Carefully transfer with tongs or a fork to a cooling rack. Sprinkle the remaining pearl sugar after a few waffles until all batter is used.
Make the glaze:
In a medium deep bowl combine the sugar, salt, milk, and vanilla. Add the champagne until a thick but pourable glaze forms.
Dip the waffles in the glaze completely, or drizzle glaze onto waffle, then let stand until set, about 30 minutes.
Liège Waffle Mini-Series: Recipe Test No. 2
I can’t believe it’s already February and Valentine’s Day is coming up. I hope the New Year is treating everyone well and you’re working hard as well as treating yourself—hopefully with some delicious waffles. I’ve been in full-on go, go, go mode for the last three months and while life is so good right now, I discovered last weekend that I need to slow it down and give myself time to do nothing. But just a tiny bit. And maybe instate a rule where I only attend one baby/child related event per weekend instead of two.
In between weekend baby celebrations, I also spent the weekend making Smitten Kitchen’s liège waffles and discovered it is not for busy weekends. This recipe takes a lot of time to prep, proof, and cook. For example, the recipe recommends the butter be incorporated into the dough a piece at a time as it builds delicious, brioche-y layers and then up to 24 hours of initial proofing, and then another 1.5-2 hours of proofing when you’re ready to cook. All these steps are totally necessary because the delicious chewiness of these waffles is undeniable. I also tried larger pearl sugar as recommended by Nero Waffle Bar and am still figuring out how to make the caramelization more even. Overall, I would make this recipe again but give myself more time and space to do so. Maybe a long weekend with nothing planned other than waffles and some napping.
I’ve been a fan of Smitten Kitchen since 2010 and recipes like the sticky sesame chicken wings and brownie ice cream sandwiches are permanent staples. I love how approachable the recipes are and the blog’s focus on elevated comfort foods or classics. You won’t find a recipe that requires truffle oil or a special kind of single-origin chocolate but I’ve found that the recipes are consistently reliable.
Two down, three more recipes to try. My friends and co-workers are very happy being “taste testers”.
Liège Waffle Mini-Series: Recipe Test No. 1
Welcoming waffle Wednesday with a new mini-series: the liège waffle recipe tests. I’ve made a lot of scratch batter waffles in the last four years but I have yet to spend much time mastering this delicious, chewy, brioche-y version. My lack of practice is partly due to time constraints (most recipes require 24hrs for the best result) and how difficult it is to track down pearl sugar. Pearl sugar is essential to a classic liège waffle because it creates the caramelized outside, giving the waffles a characteristic crunch. It would not be a true liège waffle without them. I bought my first bag of real pearl sugar from a specialty grocer in Vancouver called Gourmet Warehouse and have been using them sparingly for fear of not finding them again. Now that they're slightly easier to find around town and online, and I have more time on my hands, I decided to make this my new waffle pièce de résistance.
I've picked out five recipes from bloggers and food sites that I’ve loved and followed for years. The first recipe is from Hummingbird High, a dessert and baking blog. I love this blog for the incredible food photography and styling and the interesting use of ingredients (like this sumac crème caramel...and I thought I was being adventurous by putting sumac on mangos or eggs). The dough recipe from Hummingbird High only requires around 2 hours of proofing (depending on the temperature of your kitchen) versus some others that recommend 24 hours. In addition to the shorter proofing time, I also like that it asks for melted butter so I didn't have to worry about taking butter out of the fridge in advance. The results were incredible, I ate mouthfuls of buttery, chewy, slightly crunchy waffles. This recipe is definitely now a go-to if I want this kind of waffle and a bit crunched for time.
One down, four more recipes to try. In the upcoming weeks, I'll explore and share other liège recipes from Smitten Kitchen, Foodess, Handle the Heat, and New York Times Cooking. My goal is to build a solid foundation of knowledge and figure out a liège waffle recipe and technique that works for Waffles on Waffles. I'm really excited to learn, experiment, and, of course, eat waffles.
Ingredients (via Hummingbird High)
Makes about 12 waffles
2 1/4 teaspoons (1 packet) instant yeast
1/3 cup whole milk, at temperature between 105 (F)/ 40 (C) and 115 (F)/ 46 (C)
1 1/2 tbsp. granulated sugar
2 cups all-purpose flour
1/4 tsp. kosher salt
3 eggs, at room temperature
1 cup (2 sticks) unsalted butter, melted at room temperature
1 teaspoon vanilla extract
3/4 tsp. ground cinnamon
1 cup Belgian pearl sugar
In a small bowl, combine 2 1/4 tsp. instant yeast, 1/3 cup lukewarm whole milk (see ingredients), and 1 1/2 tbsp. granulated sugar. Gently whisk together and let sit for 20 minutes, or until bubbles appear on the surface.
In the bowl of a free standing mixer, combine 2 cups all-purpose flour and 1/4 teaspoon kosher salt. Create a well in the middle and pour the bubbly yeast mixture (from the 1st step) into the center of the well and fit a paddle attachment to the mixer and put on low speed until combined.
Add 3 eggs, one at a time, on medium speed, making sure to only add the next egg after the first one has been thoroughly incorporated into the batter. Adding an egg one at a time will give the mixture time to thicken and emulsify, creating a stronger dough. Once all the eggs have been added, add 1 cup melted unsalted butter, 1 teaspoon vanilla extract, and 3/4 teaspoon ground cinnamon. Mix only until the ingredients are combined — the dough will be quite thick and sticky.
Cover the bowl with plastic wrap and let the dough rest in a warm place until it doubles in volume, around 2 hours (less if it's warm). Once the dough has doubled, use a spatula to mix in 1 cup Belgian pearl sugar, and let the dough rest for another 15 minutes.
Once the dough is ready, add a bit more pearl sugar to the surface if desired, and then heat the waffle iron to medium. Pinch (I used an small quick release ice cream scoop) 2-inch balls of dough and flatten them slightly. Place the balls of dough in the waffle iron and cook until golden brown (up to 5 minutes, depending on your waffle iron). Eat with caution straight out of the waffle iron as the sugar pearls are like molten lava. Best served warm.
I can't believe that we're at the end of January and 2018 is in full swing. Time really does fly by when you're having fun.
I kept it simple this week with a rosemary gruyère waffle. This is the go-to waffle I make for friends with new babies. It's a nice versatile recipe once the base waffle is put together. If you want to add more cheese, use a different herb, put a poached egg on top, add bacon, it will all work and I support you in your creativity.
1 cup all purpose flour
1 cup cake or pastry flour
1/4 cup cornmeal
1/4 tsp. kosher salt
3 tsp. baking powder
2 large eggs (egg whites and yolks separated)
1 cup - buttermilk
1/2 cup milk
1/2 cup unsalted butter (melted)
1 tbsp. rosemary
1/2 cup shredded gruyère
Preheat waffle iron and spray or brush with coconut or grapeseed oil.
Place flour (sifted), sugar, baking powder, cornmeal and salt into a large mixing bowl, stir to combine.
Place egg whites into a medium mixing bowl, whisk continuously until stiff peaks form.
Place buttermilk, milk, melted butter, and egg yolks into a large bowl, whisk to combine then slowly mix into dry ingredients. Once combined, fold in egg whites until just combined - do not over mix.
Scoop some batter and place into center of waffle iron, close lid and let cook until golden brown and crisp, about 2-3 minutes depending on your waffle iron. Carefully transfer with tongs or a fork to a cooling rack. Garnish with more rosemary and gruyère if desired.
Is everyone settling into the new year okay? Personally, I’m doing really well, due to some personal work I’ve done and upcoming plans I’m excited about. I don’t really have any resolutions per se, but since my birthday is at the end of November, I do take the opportunity to think about what I’d like to accomplish for my next year. I set ten personal goals for myself and decided to set goals for Waffles on Waffles too. One goal that both lists share (is that considered double dipping?) is for me to attend the Northwest Culinary Academy’s Pastry Basic I class. Attending some kind of culinary class has been something I’ve wanted to do for a while and I’m happy that I’ve chosen to dedicate the space and energy to do it. The class starts in March and I get to learn more about the technical side of breads, pies, tarts, ice cream, cream puffs, doughnuts, etc. I can’t wait to build on my knowledge and get hands-on experience with the guidance of experienced professionals. This will give me a good foundation for the science of baking and I hope to learn as much as I can and apply it to future waffle projects.
Future goals aside, my first waffle project of 2018 also helps me with another goal: to work with an ingredient that I’ve never worked with before. This week I’m working with octopus for a takoyaki waffle. I love ordering octopus off the menu but have never thought about cooking with it. I didn’t even know where I could get some from a reliable source. I checked the internet and then settled on getting some sushi grade octopus legs from a Japanese market in Vancouver called Fujiya. I’m tempted to massage it for an upwards of 45 minutes as per Jiro Dreams of Sushi but I only did it for five. As for what takoyaki is, it’s a deep fried batter that’s shaped into a ball often filled with octopus, green onions, ginger, crispy tempura bits and smothered in delicious sauces and Japanese mayo. They’re usually cooked in a special molded pan to achieve the perfect ball shape but this time it’s in a waffle iron.
I was so excited to try something new—these waffles are definitely being added to my brunch/dinner party repertoire!
300g cake flour (preferred) or all-purpose flour
3 large eggs
1 liter (4 1/4 cups) of ice water, with the cubes strained out before adding to the mix
2/3 tsp salt
1/2 tsp. kombu dashi stock granules1/2 tsp. katsuo dashi stock granules
2 tsp. soy sauce
Approx. 3/4 cubes of boiled octopus, or your choice of cooked, cubed protein (shrimp, scallop, squid, chicken, etc)
Handful of sliced green onions
Tempura bits or panko
Optional - shredded white cheese
Toppings (also a great way to discover and explore an Asian grocer like me!)
Takoyaki sauce (you can buy this in a bottle at most Asian groceries, it usually has a picture of takoyaki on the front)
Aonori (powdered seaweed) or seaweed strips - I used Ajishima Rice Seasoning
In a bowl, beat the eggs, and then add the water and stock granules. Add the egg-water mixture to the flour and salt and mix well. Heat up the waffle iron and lightly spray with oil.
Pour the batter into the waffle iron and before closing, add green onions, your protein, tempura bits or rice krispies, and shredded cheese (if using).
Depending on your waffle iron, each waffle] can take about 4-8mins. The magical number for mine is 8, perfectly crispy on the outside and still gooey on the inside. You can try lifting the waffle to see if it holds and if you can’t lift the waffle easily, it probably needs to cook for a bit longer. Wait a minute or so and check again. The waffle will become easier to remove the more they cook and should be a golden brown. You want them firm but still soft and w bit wiggly.
The takoyaki are done when they’re lightly brown and crispy on the outside and easily removed from the waffle iron.
To serve, place the takoyaki on a plate and drizzle with Japanese mayonnaise and takoyaki sauce. Generously sprinkle on the bonito flakes and aonori.
Deconstructed Honeycomb Brownie Waffle
Ringing in 2018 with this decadent dessert waffle.
I picked this recipe to challenge my belief of what I could do with a waffle dish. Focusing on Waffles on Waffles for the last month and a bit has been rejuvenating and a source of joy. I haven't felt this enthusiastic and creative in a while and I'm so thankful for everything that has brought me to this point.
This recipe experiment started with the desire to learn how to make honeycomb. It's been something I've wanted to make for a long time because it seemed like fun to just make this delicious candy but didn't because I didn't have a candy thermometer and prioritized other dishes. But! Today is the day that I cross making homemade honeycomb candy off my list.
At first I figured I would make the honeycomb, crumble it on top of a chocolate waffle and then call it a day. But then I started to think about what else could I do, what else can I play with, learn from? Then it struck me, it doesn't have to follow the usual waffle format. Looking back at some of the other waffle recipes that were created, some of the more interesting ones are the ones that challenged the concept of the nostalgic waffle format that so many of us are used to. For example, lox waffles served in a square of the waffle? Asparagus three ways? So, hopefully this captures the same spirit that those experiments embody.
I also wanted to channel the #ArtofPlating and get really fancy.
The honeycomb candy recipe is from the blog Pioneer Woman. My friend Alex, a fellow food lover, asked me if I've heard of this blog, and much to her surprise I said no. Alex is one of those people who's food opinion I will blindly trust so when I found that Pioneer Woman had a honeycomb recipe during my research, I knew this would be an excellent way for me to be introduced to making honeycomb.
I then thought about what kind of waffle would work best with honeycomb and honestly, I went with colour and aesthetics. I knew a deep, dark chocolate batter would work well with the golden yellow of the honeycomb, so I knew a brownie waffle would be best.
So, the deconstructed honeycomb brownie waffle was conceived. I hope you try it out and plate in whatever creative way you like.
Happy New Year, everyone. I'm hoping for another wild ride in 2018, full of all the things that make up the human experience.
Honeycomb toffee (from the Pioneer Woman blog)
1 cup Granulated Sugar
1/4 cup Corn Syrup
2 Tablespoons Honey
1/2 cup Water
2 teaspoons Baking Soda
Line a small pan with parchment paper.
In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. Add corn syrup, honey, and water, so all of the sugar has been moistened, but do not stir. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together. Add your candy thermometer to watch the temperature.
Cook the mixture to 300ºF, which should take about 5–10 minutes depending on your stove, then remove the pan from the heat. Act quickly and whisk in the baking soda for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper. Let cool for 1 hour until hardened, then whack the honeycomb with a knife to break into pieces.
Immediately store any uneaten honeycomb in an airtight container, otherwise it will absorb moisture from the air and soften.
Brownie waffle (adapted from Handle the Heat)
1 3⁄4cups all-purpose flour
1/8 teaspoon baking soda
1 1/4 cups granulated sugar
2 eggs and one yolk, separated
1⁄2cup cooking oil
3/4 cup unsweetened cocoa powder (I like using 1/4cup of Frye's and then 1/2 cup of really dark cocoa like this one found at Gourment Warehouse in Vancouver)
Spray a light coat of cooking spray on your waffle iron and preheat.
Melt the butter and sugar together in a sauce pan, just until the butter is melted. Transfer to a stand mixer bowl and add the eggs, egg yolk, and vanilla. After the ingredients are mixed together, slowly add the oil and cocoa powder.
Remove the mixing bowl from the stand mixer and stir in the flour, baking soda and salt until combined.
The waffle should now be hot. Using an ice cream scoop or large spoon, spoon some batter into the waffle iron. The waffle should cook for about 3-5 minutes, depending on your waffle iron. Once the waffle indicates it's ready, let rest for a few minutes with the heat off as the batter is very delicate at this point. It will solidify and be easier to remove.
Serve with ice cream and honeycomb.
Hangover breakfast with mash potato waffles & black truffle
Happy holidays! If you’re like me—you’re probably in the thick of it all right now. As I wrap up 2017 and putting some life back into Waffles on Waffles, I’m thinking about how to embrace everything that has happened to me in the last year (good and bad) and celebrate it all. What better way to celebrate than with some WINTER TRUFFLES? I picked one up at the Christmas market from Westcoast Wild Foods and oh man, do I feel luxurious. Ever since the Montreal episode of Anthony Bourdain’s The Layover, freshly shaved truffles on everything has been a food dream of mine. I also think this recipe is one of those comforting meals perfect for the holidays, especially if you have left over mash potatoes.
As this article from Bon Appetit says, less is more. Truffles are potent and with these running from $50-$100 a truffle, a little (thankfully!) goes a long way. And then add a poached egg on top so that runny yolk sweetens the deal. The black truffle was a splurge for me but you can modify this delicious recipe by using some truffle oil in the mash potatoes or topping it with truffle carpaccio instead.
Have you been lucky enough to cook with truffle before? If so, tell me about it! I used some of the remaining truffle in some grilled cheese and then later on pasta. I now believe that a black truffle is like magic fairy dust. Sprinkle it on anything and your wildest food dreams come true.
4 large eggs for poaching
Black truffle, truffle oil, or truffle carpaccio
Mash potato waffle:
2 Tablespoons melted butter
1/4 cup buttermilk
2 large eggs
2 1/2 cups leftover mashed potatoes
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Preheat the waffle iron and grease it if needed
In large bowl, whisk together butter, buttermilk and eggs. Stir in the mashed potatoes until well combined.
In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it's well combined (add a few drops of truffle oil if you're not using the truffle itself). Depending on the size of your waffle iron, scoop 1/2 to 3/4 cup of the mixture into the prepared waffle baker, spreading it into an even layer (make sure it's even but doesn't go right to the edge). Close the lid and let the waffle cook until golden brown and the egg is cooked throughout.
Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture.
Once waffles are prepared, transfer them to a cooling rack while you poach the eggs. A foolproof poached egg recipe can be found at serious eats by one of my favs, J. Kenji López-Alt.
Serve the potato waffles topped with poached eggs, and garnish with parsley, parmesan, truffles.