Happy Monday! How was your weekend?
Did you have a nice Father’s Day with any Dads in your life?
I made Chris some boozy Belgian waffles. Here’s the thing – I’ve never made waffles before and I’m not sure where the burning desire to do so came from. Maybe it was a burning desire to make drunken peaches and a need for a vessel to carry them.
The truth of the matter is that I didn’t even own a waffle iron. So I took the 20% off coupon the good people at Bed Bath & Beyond sent me and picked one up on Saturday.
I had another problem. How in the world do you make a waffle? I consulted my homies over at the Food Network and decided to go with Emeril. The only thing I changed was that I used vanilla bean paste instead of vanilla extract.
Since we’re all about full disclosure here, I’ll tell you that I did a practice run on Saturday while Chris was gone for the day. That’s when I took these pictures. And let me tell you that I can sure make some ugly waffles! The second run on Sunday turned out a few that looked a bit better. Plus I added bacon which makes everything better.
I snapped these with my iPhone yesterday. I had to be quick because it just wouldn’t be right to serve Chris cold ugly boozy waffles on Father’s Day.
Waffle recipe from Emeril Lagasse
- 6 peaches, peeled, pitted, and diced
- 2 tablespoons butter
- 1/4 teaspoon cinnamon, plus some to garnish
- 1 tablespoon honey
- 2 tablspoons bourbon
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated and at room temperature
- 2 tablespoons sugar
- 1/2 teaspoon vanilla bean paste
- 4 tablespoons melted butter
- 2 cups whole milk at room temperature
- 1-2 tablespoons canola oil to brush the waffle iron
- 2 cups heavy cream
- 2 tablespoons sugar
- 2 tablespoons vanilla bean paste
- In a cast iron or nonstick skillet, melt butter over medium heat and add peaches
- Sprinkle cinnamon over the peaches, add honey and bourbon
- Cook peaches until softened, but still retaining some firmness and texture, stir occasionally
- Preheat waffle iron according to manufacturer's directions
- Sift flour, baking powder, and salt into a bowl
- In a second bowl, whisk together egg yolks and sugar until combined and sugar is dissolved and yolks are a light yellow
- Add vanilla, melted (but not hot) butter, and milk to egg yolk mixture and whisk until combined, careful not to over mix
- Add milk mixture to the flour and whisk until blended - again careful not to over mix
- In a third bowl or using a stand mixer beat the egg whites until soft peaks form 1-2 minutes
- Gently fold egg whites into batter using a rubber spatula
- Brush canola oil on waffle iron plates
- Using a soup ladle or measuring cup, pour batter into bottom waffle plate until grooves are covered and cook according to manufacturer's directions until golden brown
- Keep warm in a 200 degree oven on a wire rack fitted onto a baking sheet
- Chill mixer bowl and whisk for 20 - 30 minutes in the freezer
- Pour in cream, sugar, and vanilla bean paste
- Beat on medium high until thick and you have whipped cream - keep an eye on it and don't over mix
Note: You want to use a third bowl to whip your egg whites and not the one you had the yolks in because if you get yolks in your whites the whites won’t whip.
Note: My waffle iron specifically said DO NOT USE COOKING SPRAY, but if yours doesn’t mind – go for it
Note: My waffle iron made 4 1.5 inch thick waffles from this recipe
P.S. – Don’t forget to enter the giveaway for the Williams-Sonoma gift card!