Life and Religion
|Red velvet waffle way to mom’s heart|
|Tasty recipe to serve a Mother’s Day breakfast in bed|
|Published Wednesday, April 30, 2014 12:00 pm|
What’s the way to mom’s heart this Mother’s Day? Breakfast in bed, of course.
Executive Chef Justin Walters of Sullivan’s Steakhouse and Executive Chef Bob Kalish of Del Frisco’s Double Eagle Steak House are making it easy for dads and kids alike, sharing their must-try recipe for Red Velvet Waffles, which is sure to melt mom’s heart.
With a few simple steps and ingredients that are likely already tucked away in the pantry, this decadent dish is easy to replicate and will fool Mom into thinking you’ve been slaving away in the kitchen all morning. Serve alongside a glass of sparkling rosé to show mom just how much she’s loved and appreciated.
RED VELVET WAFFLES
Yields: Five 7-inch waffles
INGREDIENTS (Red Velvet batter)
3 cups Belgium waffle mix, (i.e. Krusteaz)
1 1/2 cup cold water
2 large eggs
1/3 cup vegetable oil
1 tsp. red food coloring
2 Tbsp. Cocoa powder, dark
Non-stick cooking spray, as needed
1. In a stainless steel bowl, add the eggs and beat lightly. Then add the water, cocoa and food coloring.
2. Whisk to combine then slowly add the waffle mix to the bowl, while stirring.
3. Whisk to remove the lumps in the batter until smooth. Let batter sit for 30 minutes.
4. Preheat waffle iron and spray lightly with non-stick spray.
5. Ladle batter into hot iron’s surface and cook waffle for 3-4 minutes or according to waffle iron cooking time directions.
6. Once waffle is cooked, remove from the iron onto a cutting board and cut into 4 equal wedges.
7. Arrange the wedges on a platter and lean the pieces off of each other for presentation.
8. Drizzle your favorite sauce, such as raspberry or strawberry sauce or maple syrup, and/or fresh raspberries or sliced strawberries.
9. Dust waffles with cocoa and powdered sugar on and around the waffles and serve with extra warm maple syrup. Add a side of crispy bacon for a savory twist.
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