Jul 04 2010
Strawberries Romanoff Waffles
Everyone likes waffles, especially with exotic toppings. It was a perfect way to kickoff the Fourth of July on the deck – a beautiful holiday weekend in Park City. It was a day of food, wrapping up with a fantastic All American BBQ.
This recipe is a modification of many I’ve tried over the years, starting with a basic Strawberries Romanoff recipe that came with a waffle iron we bought nearly 25 years ago. It’s super simple and makes for an out-of-the-ordinary breakfast.
CHEF TOM’S WAFFLES WITH STRAWBERRIES ROMANOFF
Waffles
The waffle recipe can be your own favorite or simply the “side-of-the-box” recipe from a package of Bisquick. But … just before putting into the griddle, mix in a couple egg whites (whites only) that have been whipped. It will dramatically lighten the batter. Also, add in some almond or vanilla extract (capful or two) to the batter mix.
Whipped Cream
Use heavy whipping cream, blended with an electric mixer. For a pint-sized carton of cream, mix in about a half cup to full cup of powdered sugar. And a touch of extract can’t hurt.
Macerated Strawberries
This is where you can have some fun. You can easily vary this to your liking. You’ll be amazed at the bouquet of tastes you add to the strawberries.
- Pint of strawberries, sliced to your liking
- 1/4 cup liqueur (Grand Marnier, Couintreau, etc.)
- Peel and zest from one orange (tip, zest the orange first, then squeeze the juice)
- 1/4 cup juice from an orange
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Simply combine the sliced strawberries with all ingredients. Allow to stand up to a couple hours. You can also prepare it just before serving.
Cook the batter in a waffle iron. Put a dollop or two of whipped cream along with a spoonful or two of strawberries. For garnish, sprinkle orange zest on the top and maybe add a sprig of mint to the plate.
Enjoy!