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Tuesday
Oct062009

Raised waffles with sauteed chai-spiced apples


If you've been by my little corner of the blogging world before, you've probably already figured out that weekend breakfasts are a big deal at our humble abode, with either Mark or me whipping up some kind of crepe, muffin, pancake or some such treat. For years, Mark has been talking about raised waffles -- ones made with yeast and allowed several hours to rise -- but we've never gotten around to making them.

Well, last weekend was our last hurrah for a while -- Mark is working weekends until mid-December (he's the visual effects supervisor on a very cool movie called "The Adjustment Bureau"), so we won't have our lazy Saturday and Sunday morning breakfast fests for a while. So I decided to make those raised waffles, using a slightly adapted version of Marion Cunningham's classic recipe from The Fannie Farmer Cookbook (via David Lebovitz's blog).

Why did I wait so long?? They had a deliciously yeasty flavor and came out so crisp, just lovely. And to give them a touch of fall, I made some buttery sauteed apples to go on top.

Enjoy!

Raised Waffles
From The Fannie Farmer Cookbook by Marion Cunningham
Makes about 12

1 package dried yeast
2 cups low-fat milk
1/4 cup (4 Tbsp.) unsalted butter, cut into pieces
1 tsp. salt
1 tsp. sugar
1 cup all-purpose flour
1 cup whole wheat flour
2 large eggs
1/4 tsp. baking soda

1. Use a rather large mixing bowl--the batter will rise to double its original volume. Put 1/2 cup warm water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes.

2. Place the milk and butter in a saucepan over low heat, until butter has melted and mixture is warm. Add the milk mixture, salt, sugar and both flours to the yeast mixture and beat until smooth and blended. Cover with plastic wrap and refrigerate overnight.

3. Let the bowl sit at room temperature for 20 minutes. Preheat your waffle iron. Just before cooking the waffles, beat in the eggs add the baking soda, stirring until well mixed. The batter will be very thin. Mist the waffle iron lightly with cooking spray, then pour in about 2/3 to 3/4 cup batter. Bake until golden and crisp. Keep waffles warm in a 200ºF oven while cooking the remaining batter.

Sauteed chai-spiced apples

Serves 2 - 4

1 chai tea bag
3 Tbsp. unsalted butter
4 firm apples (I used McIntosh), cored and sliced
1/4 tsp. salt
3 Tbsp. sugar
Juice of 1/2 lemon

1. Bring a kettle of water to a boil. Pour about 1 cup boiling water over teabag and allow to steep for 5 minutes. Discard teabag.

2. Melt butter in a large skillet over medium-high heat until foamy. Add apple slices, salt, sugar and lemon juice and cook, stirring occasionally, until apples soften and liquid evaporates.

3. When all liquid has evaporated and apples are just beginning to lightly brown, pour in chai and stir to deglaze pan. Stir until mixture thickens, about 1 to 2 minutes, then transfer apples to a bowl and serve.

NOTES:
* I left the peels on the apples, but you could remove them.
* If you use a more tart apple than McIntosh, such as Granny Smith, you may need a bit more sugar. Or, if you use a sweeter one, like Golden Delicious, you could use less.
* Feel free to swap honey or maple syrup for the sugar.

Reader Comments (16)

Great fall breakfast! I will have to try yeasted waffles.

October 6, 2009 | Unregistered CommenterMaria

I've never heard of raised waffles. These look so tastey that I will have to try them out soon.

October 7, 2009 | Unregistered CommenterEliana

I know these waffles (they are good indeed); the apples must be a wonderful topping!

October 7, 2009 | Unregistered CommenterVera

We've been crushing on sourdough waffles around here. You have to start them the night before, but they're so good! I'll have to try the chai-spiced apple topping for them. Yum!

October 8, 2009 | Unregistered CommenterCookie baker Lynn

Oh! These waffles look so good with the spiced apples...specially that there are so many variety of apples in the market...yummie, have to try it one of this weekend :-)

October 8, 2009 | Unregistered CommenterJuliana

Weekend breakfasts are a big deal at are house, too! Thanks for sharing!
~ingrid

October 8, 2009 | Unregistered CommenterIngrid

How wonderful. I love waffles and still long for a waffle iron of my own. I can still use this lovely topping for pancakes or french toast though. I just might have to do that since I have a bag of apples that I need to use up.

Beware family members who take their kids apple picking and offer you a few "extras"!

October 8, 2009 | Unregistered CommenterThe Short (dis)Order Cook

That seams like the perfect breakfast to me! Love me some chai flavoured things!!!

October 8, 2009 | Unregistered CommenterClumbsy Cookie

Oh do we love our waffles around here!! I've never tried raised waffles though, I need to check these out. The spiced apples sound like the perfect topper !!

October 8, 2009 | Unregistered CommenterBunny

I've heard of a raised waffle but haven't ever tried them. Thanks for the inspiration! I will try soon. I bet they have so much more flavor.

October 9, 2009 | Unregistered CommenterEmily

Those chai-spiced apples sound out of this world.

October 12, 2009 | Unregistered CommenterPeabody

I've been wanting to try raised waffles too but haven't yet. These look good and the chai spiced apples sound like an excellent addition!

October 12, 2009 | Unregistered Commentereatme_delicious

Mmmmm, I love anything with chai - these sound delicious!

October 12, 2009 | Unregistered CommenterKerstin

I love weekend breakfasts too and you've got some fantastic recipes here! :D

Two things. One. Those dishes!
And two, I never would have thought to make chai tea for seasoning. I would have just thrown all the ground spices on top of the apples! Genious.

November 10, 2009 | Unregistered CommenterCheryl Arkison

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