for breakfast this morning. It was on Bobby Flays "Brunch with Bobby" on the Cooking Channel last week. Very yummy and extremely light and fluffy. The strawberry black pepper butter is signature Bobby Flay. I halved the recipe for just us 2 and it made 3 full fluffy waffles. I prepped everything yesterday because I don't do mornings well and had planned on making the whip cream this morning but me being me I decided that a blop of Cool Whip would work just fine.
Strawberry Waffles with Strawberry Black Pepper Butter and Lemon Curd Cream
Bobby Flay
Yield: 4 servings
STRAWBERRY WAFFLES:
24 ripe strawberries
2 heaping tablespoons pure cane sugar, plus 1 tablespoon
2 teaspoons raspberry liqueur, optional
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/4 cups plus 2 tablespoons buttermilk
1 stick unsalted butter, melted and cooled slightly, plus 4 tablespoons, melted, for the waffle iron
STRAWBERRY-BLACK PEPPER BUTTER:
12 strawberries, hulled and finely diced
2 sticks unsalted butter, at room temperature
2 tablespoons honey
Pinch salt
Pinch coarsely ground black pepper
LEMON CURD WHIPPED CREAM:
1 cup very cold heavy cream
Finely grated zest of 1 lemon
1/4 cup prepared lemon curd
For the strawberry waffles: Finely dice eight of the strawberries, and combine in a small bowl with 1 heaping tablespoon sugar and the raspberry liqueur if using. Let sit at room temperature until the strawberries soften slightly and release some juice, about 15 minutes. Thinly slice the remaining strawberries lengthwise, and toss with remaining 1 heaping tablespoon sugar.
Whisk together the flour, baking powder, baking soda, salt and 1 tablespoon sugar in a large bowl. In a small bowl, whisk together the eggs and buttermilk. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Fold in the diced strawberries and their juices, and the melted butter until just combined (if the strawberries are super juicy, use a slotted spoon to transfer the berries to the batter and add just a teaspoon or so of the juices). Cover, and let sit at room temperature for 30 minutes.
For the strawberry-black pepper butter: Combine the strawberries, butter, honey, salt and pepper in a food processor. Process until almost smooth. Scrape into a bowl, and set aside at room temperature.
For the lemon curd whipped cream: Combine the heavy cream and lemon zest in the bowl of a stand mixer fitted with the whip attachment. Whip until slightly thickened. Add the lemon curd, and continue whipping until soft peaks form. Chill until ready to serve.
Top the waffles with strawberry butter, sliced strawberries and a dollop of the whipped cream.
http://www.cookingchanneltv.com/recipes/bobby-flay/strawberry-waffles-with-strawberry-black-pepper-butter-and-lemon-curd-cream.html
Strawberry Waffles with Strawberry Black Pepper Butter and Lemon Curd Cream
Bobby Flay
Yield: 4 servings
STRAWBERRY WAFFLES:
24 ripe strawberries
2 heaping tablespoons pure cane sugar, plus 1 tablespoon
2 teaspoons raspberry liqueur, optional
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/4 cups plus 2 tablespoons buttermilk
1 stick unsalted butter, melted and cooled slightly, plus 4 tablespoons, melted, for the waffle iron
STRAWBERRY-BLACK PEPPER BUTTER:
12 strawberries, hulled and finely diced
2 sticks unsalted butter, at room temperature
2 tablespoons honey
Pinch salt
Pinch coarsely ground black pepper
LEMON CURD WHIPPED CREAM:
1 cup very cold heavy cream
Finely grated zest of 1 lemon
1/4 cup prepared lemon curd
For the strawberry waffles: Finely dice eight of the strawberries, and combine in a small bowl with 1 heaping tablespoon sugar and the raspberry liqueur if using. Let sit at room temperature until the strawberries soften slightly and release some juice, about 15 minutes. Thinly slice the remaining strawberries lengthwise, and toss with remaining 1 heaping tablespoon sugar.
Whisk together the flour, baking powder, baking soda, salt and 1 tablespoon sugar in a large bowl. In a small bowl, whisk together the eggs and buttermilk. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Fold in the diced strawberries and their juices, and the melted butter until just combined (if the strawberries are super juicy, use a slotted spoon to transfer the berries to the batter and add just a teaspoon or so of the juices). Cover, and let sit at room temperature for 30 minutes.
For the strawberry-black pepper butter: Combine the strawberries, butter, honey, salt and pepper in a food processor. Process until almost smooth. Scrape into a bowl, and set aside at room temperature.
For the lemon curd whipped cream: Combine the heavy cream and lemon zest in the bowl of a stand mixer fitted with the whip attachment. Whip until slightly thickened. Add the lemon curd, and continue whipping until soft peaks form. Chill until ready to serve.
Top the waffles with strawberry butter, sliced strawberries and a dollop of the whipped cream.
http://www.cookingchanneltv.com/recipes/bobby-flay/strawberry-waffles-with-strawberry-black-pepper-butter-and-lemon-curd-cream.html